The implementation of a new ISO 22000 in the Cyprus olive oil industry

Zorpas, AA; Tzia, N

dc.contributor.author	Zorpas, AA	en
dc.contributor.author	Tzia, N	en
dc.date.accessioned	2014-03-01T02:51:50Z
dc.date.available	2014-03-01T02:51:50Z
dc.date.issued	2008	en
dc.identifier.issn	17433517	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/35676
dc.subject	Food safety	en
dc.subject	ISO 22000	en
dc.subject	Olive oil	en
dc.subject	Quality assurance	en
dc.subject.other	Applications	en
dc.subject.other	Flow patterns	en
dc.subject.other	Food supply	en
dc.subject.other	Hazards	en
dc.subject.other	Health risks	en
dc.subject.other	Identification (control systems)	en
dc.subject.other	Laws and legislation	en
dc.subject.other	Petroleum refineries	en
dc.subject.other	Quality assurance	en
dc.subject.other	Quality control	en
dc.subject.other	Quality management	en
dc.subject.other	Risk assessment	en
dc.subject.other	Risk management	en
dc.subject.other	Safety factor	en
dc.subject.other	Total quality management	en
dc.subject.other	Tropical engineering	en
dc.subject.other	Vegetable oils	en
dc.subject.other	Consumer acceptabilities	en
dc.subject.other	Food legislations	en
dc.subject.other	Food plants	en
dc.subject.other	Food safety	en
dc.subject.other	Human healths	en
dc.subject.other	ISO 22000	en
dc.subject.other	ISO-9001	en
dc.subject.other	Management decisions	en
dc.subject.other	Olive oil	en
dc.subject.other	Olive oil productions	en
dc.subject.other	Public healths	en
dc.subject.other	Quality management systems	en
dc.subject.other	Risk profiling	en
dc.subject.other	Safety programs	en
dc.subject.other	Whole process	en
dc.subject.other	Risk analysis	en
dc.title	The implementation of a new ISO 22000 in the Cyprus olive oil industry	en
heal.type	conferenceItem	en
heal.identifier.primary	10.2495/RISK080271	en
heal.identifier.secondary	http://dx.doi.org/10.2495/RISK080271	en
heal.publicationDate	2008	en
heal.abstract	Quality and safety are important for the delicatessen industries. The quality assurance of the whole process is significant for consumer acceptability, while the assurance of safety is obligatory for the protection of public health. Quality is required in order for the product to meet the customers specifications and may be assured by application of a quality management system such as ISO 9001. As far as food safety is concerned, E.C. food legislation, recognizing the significance of the safety for human health, has established the application of 852/2004 in which the basic hygiene and HACCP requirements are defined. Implementation of the HACCP system is a fundamental approach to ensure the safety of the food supply, providing a systematic procedure for the identification, evaluation and control of hazards in each operation. Risk profiling is one activity in preliminary risk management that has recently been defined as a description of a food safety problem and its context developed for the purpose of identifying those elements of a hazard or risk that are relevant to risk management decisions. In Cyprus food plants have started to apply safety programs in the past few years in a preliminary way to comply with the food safety legislation and regulations (852/2004/EU, 854/2004/EU). This paper describes the application of the above according to the new standard ISO 22000:2005 in an olive oil (olive oil production line) industry in Cyprus.	en
heal.journalName	WIT Transactions on Information and Communication Technologies	en
dc.identifier.doi	10.2495/RISK080271	en
dc.identifier.volume	39	en
dc.identifier.spage	261	en
dc.identifier.epage	274	en